Most of the time, I leave sacred holiday food alone. I mean, why mess around with something you know is good? My family loves deviled eggs and they are mostly purists–nothing fancy, nothing crazy. But this year, I tempted fate by offering a variation on our usual deviled eggs featuring fresh, locally caught shrimp. We purchased the shrimp from Locals Seafood, a terrific, local company that brings us fresh, North Carolina seafood several times a week. The result was very tasty and beautiful!
A note about the shrimp shells. Use the opportunity to make some homemade seafood stock! Get double benefit from poaching the shrimp by reserving the poaching liquid, adding back in enough water to make a quart of liquid (or so–you don’t have to be exact). Add the shrimp shells, two stalks of celery , peppercorns and 1/2 onion. Simmer for 45 minutes, strain and let cool. Freeze for up to 6 months.
Deviled Eggs with Shrimp (makes 12 egg halves)
- 12 medium raw shrimp, shells on
- 1/2 lemon, cut into 4 pieces
- 2 sprigs fresh dill
- 6 farm fresh eggs
- 1/2 cup real mayonnaise
- Salt and pepper, to taste
- Put the shrimp, one sprig of dill and the lemon in a saucepan and cover with water. Heat shrimp over medium high until shrimp is pink and opaque. Do not overcook.
- Drain shrimp, let cool and remove the shells (save the shells for making seafood stock!).
- Leave shrimp in the refrigerator until you are ready for them.
- Put the eggs in the saucepan and cover with water. Bring water to a boil, then cover, turn off the heat and let the pot sit for 15 minutes.
- Drain the eggs and run under cold water to stop the cooking process. Leave the eggs in the refrigerator for 15 minutes or so.
- Peel the eggs. Cut each egg in half lengthwise and pop the yolks into a medium mixing bowl. Move the empty whites to a serving platter.
- Mash the yolks with a fork. Mix with mayonnaise, salt and pepper until smooth. Add more mayonnaise if needed. Scoop the egg yolk mixture into the egg white shells or use a piping bag, if you want to be fancy.
- Just prior to serving, top each deviled egg with one poached shrimp and a small piece of dill.